Ingredients:

• 1 lb bucatini or spaghetti
• 1 jar (about 6 oz) store-bought pesto
• 1 lemon
• 1/2 cup Cass Clay® heavy cream
• 1/4 cup grated Parmesan cheese

For basil eyeballs:

• Medium-large fresh basil leaves
• Cherry-sized mozzarella balls, cut in half
• Cherry tomatoes, sliced thin
• Black olives, sliced thin

How To:

1. Bring a large pot of generously salted water to a boil. Add pasta and cook according to package instructions
2. Heat cream to just a simmer in a small pot on the stove
3. While pasta is cooking, make basil eyeballs. Place a tomato slice on top of a basil leaf. Add half of a mozzarella ball, flat side down, followed by a slice of black olive. Repeat to make several eyeballs.
4. When pasta is al dente, strain and return to pot along with a few spoonfuls of pesto. Toss gently with tongs to mix, adding more pesto if needed. While tossing pasta, gradually add warm cream, creating a creamy pesto sauce that coats noodles
5. Sprinkle in parmesan cheese and toss again
6. Squeeze lemon over pasta and serve with basil eyeballs